Provide plumbing fixtures that are easily cleanable, including handwashing sinks, toilets, and urinals.
Inspector’s notes
Observed hand sinks installed at restrooms with basin on unpainted wood. Ensure plumbing is installed so it is smooth and easily cleanable
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms
Inspector’s notes
Observed food preparation in back room without hand washing sink in close proximity. Ensure hand washing is located in a convenient location to easily use hand washing sink. Discussed discontinuing food preparation in back room.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s notes
Observed fried chicken under heat lamp at 109F. Ensure hot-holding, time/temperature controlled for safety foods are at 135F and above to prevent pathogen growth. PIC discarded chicken.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
minorCode MN Rule 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
Observed two of the three compartments on the three-compartment sink did not have stoppers to keep water inside. Discussed using the dish machine to wash dishes, and the one compartment to sanitize dishes. Ensure plumbing is maintained in good repair
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on file for inspection. (2003-Or-023, ? 3, 2-28-03)
Inspector’s notes
Observed no licensed pest control operator had been acquired, PIC has a appointment with Valor.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Observed Styrofoam food containers. Ensure Minneapolis Green-to-Go ordinance is being followed by providing reusable, recyclable or compostable to-go containers like (not black) plastics that are marked with a #1,#2 or #5, or BPI certified compostable plastics/paper.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Provide plumbing fixtures that are easily cleanable, including handwashing sinks, toilets, and urinals.
Inspector’s notes
Observed hand sinks installed at restrooms with basin on unpainted wood. Ensure plumbing is installed so it is smooth and easily cleanable.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
Observed no irreversible temperature measuring device for the hot-water sanitizing dish machine. Ensure one is provided either digital or temperature changing indicator strips to ensure the surface temperature of food contact surfaces is reaching 160F to properly sanitize
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
minorCode MN Rule 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed hot-water sanitizing dish machine was in disrepair. Observed heat-lamp hot-holding equipment was not holding food at the proper temperature of 135F and above. Ensure equipment is maintained in good repair and proper adjustment.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
The person in charge must be able to demonstrate their knowledge to the inspector of the importance of the following food handling procedures to preventing foodborne disease: handwashing; avoiding cross contamination; avoiding hand contact with ready-to-eat foods; time and temperature requirements for safely refrigerating, hot holding, cooling, and reheating TCS food; hazards of eating raw or undercooked meat, poultry, eggs, and fish; food temperatures and cooking times required to safely cook TCS food including meat, poultry, eggs, and fish; foods identified as major food allergens and the symptoms of an allergic reaction; identification of critical control points in a food service operation and steps to be taken to ensure the points are controlled.
Inspector’s notes
Observed violation for hot-holding food, cold-holding food, cooling, and glove use. Ensure the person in charge is able to demonstrate their knowledge on the importance of preventing contamination, and preventing foodborne disease.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
criticalCode MN Rule 4626.0287AEquipment and utensils
Official wording
Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.
Inspector’s notes
Observed food employee handle raw meat with gloved hands, then go to the hot-hold line to scoop food into a food container. Food employee was stopped by inspector before handling utensils or container, and asked to wash hands and change gloves. Ensure single-use gloves are used for one task and discarded when contaminated. Discussed with PIC and food employee at time of inspection.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s notes
Observed no hand drying device at hand sink in kitchen area. Ensure paper towels or other approved hand drying device is provided at each hand washing sink.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms
Inspector’s notes
Observed food prep activates such as a meat cutter, and cutting board being used in back room without a hand washing sink in close proximity. Ensure food preparation areas have a hand washing sink in close proximity.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
Inspector’s notes
Observed dishes in hot-water sanitizing dish machine reached a temperature of 97F. Ensure hot-water sanitizing dish machine is sanitizing properly by bringing the surface temperature of the dish to a minimum of 160F. At time of inspection the dish machine was ran several times in a attempt to get the dish machine to the proper temperature.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
Inspector’s notes
Observed cut lettuce, and cooked meats being held out of temperature control, on counter. Ensure there is sufficient equipment for holding time/temperature controlled for safety (TCS) foods. Discussed providing a cold-holding (NSF certified) prep-table for foods which need to be cold-held during service.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Provide chemical sanitizers to sanitize equipment and utensils during all hours of operation.
Inspector’s notes
Observed facility did not have an approved chemical sanitizer on site at time of inspection. PIC was able to obtain chlorine-bleach chemical for sanitizing purposes at time of inspection.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
minorCode MN Rule 4626.0740Cleaning and sanitizing
Official wording
Resurface scratched cutting boards. Discard them if they can not be cleaned or resurfaced.
Inspector’s notes
Observed large cutting board in back prep area with dark marks and discoloration. Ensure cutting boards are smooth, and easily cleanable to prevent contamination.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
Inspector’s notes
Observed broth in walk-in cooler cooked and cooled the day before at 45F. Ensure time/temperature controlled for safety foods that are cooked and then cooled are cooled within 2 hours from 135F to 70F, and from 70F to 41F within four more hours. PIC discarded at time of inspection.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s notes
Observed hot-holding fried chicken holding at 100F under heat lamp. Ensure hot-holding time/temperature controlled for safety foods are maintained at 135F and above after cooking. PIC discarded at time of inspection.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed cut lettuce, and cooked meats out of mechanical cold holding on counter above 41F. Ensure cold-holding time/temperature controlled for safety (TCS) foods are kept at 41F and below to prevent pathogen growth. Foods listed above 41F were discarded.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
Inspector’s notes
Observed raw camel hump meat (26F) sitting in a pan of water to thaw. Discussed proper thawing methods with PIC. Ensure TCS foods are thawed in an approved manner: under refrigeration, under cold running water, in a microwave, or as a part of the cooking process. PIC moved the meat to the prep sink and put it under cold running water.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Observed broth cooked the day before was at 45F in a large container over 10 inches thick. Observed lintel soup just cooked was put into a large container over 10 inches thick. Ensure an effective cooling method is used. Discussed keeping foods in container under two inches thick and leaving the food uncovered in the walk-in with plenty of room around it to cool. Once the food is cool it can be moved to a large container and covered. PIC discarded the broth that was cooked the day before and moved the lintel soup into pans to cool in walk-in
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
minorCode MN Rule 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
Observed two of the three compartments on the three-compartment sink did not have stoppers to keep water inside. Discussed using the dish machine to wash dishes, and the one compartment to sanitize dishes. Ensure plumbing is maintained in good repair.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on file for inspection. (2003-Or-023, ? 3, 2-28-03)
Inspector’s notes
Observed mouse feces throughout facility. Ensure the services of a licensed pest control operator is obtained, and that pest control records are maintained.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
Observed mouse feces throughout facility. Ensure control of pests is maintained by cleaning to prevent attracting pests, and sealing facility from the entry of pests.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Store single-service and single-use articles in the original protective package or other effective means to protect them from contamination.
Inspector’s notes
Observed single-use items stored on shelf, turned up and unprotected. Ensure single-use items are stored properly to protect them from contamination.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Observed black plastic to-go containers. Ensure Minneapolis Green-to-Go ordinance is being followed by providing reusable, recyclable or compostable to go containers like (not black) plastics that are marked with a #1,#2 or #5, or BPI certified compostable plastics/paper.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
Observed no irreversible temperature measuring device for the hot-water sanitizing dish machine. Ensure one is provided either digital or temperature changing indicator strips to ensure the surface temperature of food contact surfaces is reaching 160F to properly sanitize.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Observed no illness log for employee illness symptom tracking available at time of inspection. Emailed copy of illness log. Ensure when employees are educated on how to use and report symptoms and have log on site.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed hot-water dish machine in disrepair. PIC using three compartment sink until the machine is repaired. Observed three compartment sink stoppers are not working to hold the water. PIC used plastic wrap to temporarily hold water. Ensure equipment is maintained in good repair.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Observed black plastic to-go containers and Styrofoam. Ensure Minneapolis Green-to-Go ordinance is being followed by providing reusable, recyclable or compostable to go containers like (not black) plastics that are marked with a #1,#2 or #5, or BPI certified compostable plastics/paper.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
Inspector’s notes
Observed hot-water sanitizing dish machine was not reaching 160F on the utensil. Ensure hot-water dish machines are sanitizing food contact surfaces properly.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
majorCode MN Rule 4626.0400AFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s notes
Observed multiple time/temperature controlled for safety (TCS) foods in walk-in without a date mark, or using multiple day dots. Ensure an effective date marking system is used consistently. Foods should be marked on the day it was made to ensure they are used or discarded by the seventh day. The day the food is made is day one.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
Observed mouse feces in dry storage area and on stored pans in kitchen area. Ensure pest control is provided by a licensed pest control operator. Ensure feces is cleaned often to track activity.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
minorCode MN Rule 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Observed small meat cooler in kitchen with food debris. Observed cooking equipment with encrusted food debris, shelving with dust and debris throughout kitchen area, and heat lamps with grease. Ensure non-food contact equipment is maintained clean.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Observed wall coving coming undone in dry storage area. Ensure walls are coved at the floor
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
Observed no irreversible temperature measuring device for the hot-water sanitizing dish machine. Ensure one is provided either digital or temperature changing indicator strips to ensure the surface temperature of food contact surfaces is reaching 160F to properly sanitize.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Observed no illness log for employee illness symptom tracking available at time of inspection. Emailed copy of illness log. Ensure when employees are educated on how to use and report symptoms and have log on site.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed lettuce for servers to make salads sitting out at room temperature (65F). Discussed keeping time/temperature controlled for safety foods at 41F and below under mechanical refrigeration. Discussed using time instead of temperature and written procedures that are needed to use it. Emailed information. Lettuce was discarded.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Observed black plastic to-go containers and Styrofoam. Ensure Minneapolis Green-to-Go ordinance is being followed by providing reusable, recyclable or compostable to go containers like (not black) plastics that are marked with a #1,#2 or #5, or BPI certified compostable plastics/paper.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
Inspector’s notes
Observed hot-water sanitizing dish machine was not reaching 160F on the utensil. Ensure hot-water dish machines are sanitizing food contact surfaces properly.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
majorCode MN Rule 4626.0400AFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s notes
Observed multiple time/temperature controlled for safety (TCS) foods in walk-in without a date mark, or using multiple day dots. Ensure an effective date marking system is used consistently. Foods should be marked on the day it was made to ensure they are used or discarded by the seventh day. The day the food is made is day one.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s notes
Observed fired chicken under heat lamp at 110F. PIC reheated to 170F at time of inspection. Ensure all cooked TCS foods are held at 135F or greater after cooking to proper temperature to prevent pathogen growth.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
Observed mouse feces in dry storage area and on stored pans in kitchen area. Ensure pest control is provided by a licensed pest control operator. Ensure feces is cleaned often to track activity.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
minorCode MN Rule 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Observed small meat cooler in kitchen with food debris. Observed cooking equipment with encrusted food debris, shelving with dust and debris throughout kitchen area, and heat lamps with grease. Ensure non-food contact equipment is maintained clean.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Observed wall coving coming undone in dry storage area. Ensure walls are coved at the floor.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Provide plumbing fixtures that are easily cleanable, including handwashing sinks, toilets, and urinals.
Inspector’s notes
Observed hand sinks installed at restrooms with basin on unpainted wood. Ensure plumbing is installed so it is smooth and easily cleanable.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
Observed no irreversible temperature measuring device for the hot-water sanitizing dish machine. Ensure one is provided either digital or temperature changing indicator strips to ensure the surface temperature of food contact surfaces is reaching 160F to properly sanitize.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Observed no illness log for employee illness symptom tracking available at time of inspection. Emailed copy of illness log. Ensure when employees are educated on how to use and report symptoms and have log on site.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Observed non-compliant Green to Go products on site (Styrofoam) Discussed with operator. Green to Go fact sheet sent with report. Ensure full compliance with Green to Go Ordinance prior to the next routine inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.0033APermits, training, and postings
Official wording
The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
Inspector’s notes
Ensure at least one full time employee has obtained the CFPM credential from the State and display certificate.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Observed soup cooling in walk in cooler in large container filled 10 inches deep. Discussed proper cooling practices with operator.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s notes
Paper towels missing from handwash sink at the beginning of the inspection. Ensure handwash sink is properly stocked at all times.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.